[minimae]

So I'm wanting to make a glazed fruit tart, and will be attempting to make my own sweet shortcrust pastry for the first time.

Only problem is, I've just realised that I only have salted butter and as it is a sweet pastry the recipe calls for unsalted!

Will the salted butter totally ruin it? Or should I just give it a go!?

Argghh can't get to the shops and I just want to make it! I was thinking it might be ok as it will be against the sweet custard and fruits/glaze.

This is the recipe I am following:

http://australianfood.about.com/od/bakingd..._Fruit_Tart.htm

Any advice?

Thanks!

[pen*]

I. Always just use what ever is in the cupboard or fridge. I think you will be right!

[rosie28]

I'm sure purists would insist on unsalted, but I don't think it makes a difference. Good luck, fruit tart sounds lovely!

[s'peachykeen]

It'll be fine The (very very small) hint of saltiness will just make it taste that little bit more 'grown up'. I make all my short crust with salted butter for just that reason (except maybe with a lemon meringue pie, for example, where the whole point is insane sweetness).

[Bunsen]

It will be fine - if the recipe says to add a pinch of salt (some do even for sweet) just leave it out.

[minimae]

Thanks so much everyone! Such quick responses -I love EB for things like this.

I'm going to give it a go.

I'll update later....Wish me luck!

[minimae]

Just wanted to pop back and say my fruit tart was a success so thanks everyone for their advise! I had to improvise a bit and my pastry is a bit more like a shortbread biscuit but it tastes delicious! yay

I'm going to attempt to add a photo......



edited to resize giant photo!

This post has been edited by minimae: 23/11/2012, 03:27 PM